The new O'Connor Brewing Company facility is huge, especially compared to the old building the next street over. Standing on top of the roof you can see for miles over the low rooftops of the industrial area, past the neighborhoods and beyond. Taking in everything around the building, getting a bead on the location. What caught my interest was the old coffee roasting plant a couple blocks away. It used to house First Colony Coffee & Tea, the 109-year-old business closed it's doors in 2011. I asked brewer Skylar Sickles what he thought about the new place.

“I love it.” he said.

I stopped by O'Connor Brewing Co. to check out the new spot before the huge grand opening dubbed “O'Connoroo.” I was greeted by their marketing director, Hannah Serrano, who gave me a quick tour around the warehouse. She then handed me off to the brewers, James Moriarty, Brian Mandeville, and Skylar Sickles who were there getting the new tanks hooked-up. The 211 W. 24th Street location started out as a food processing plant, then furniture warehouse before being converted into a brewery. The wide, open space allowed O'Connor to triple the annual output to 15,000 barrels. The building houses a cooler and docking area too; this will allow them to produce and hold more beer in addition to convenient shipping. This all equals higher product output.

The extra space will allow the brewers to experiment with small batches. They've done this in the past, but they'll have more to share and they can test out barrel aging. Barrels are going to be brought in from distilleries in the surrounding area. The brewers said they're going to love the extra space and the large windows that line the brewery's walls can be opened to let air in. I remember spending a couple hours with the brewers in the old location a few years ago. It was summer and it was hot, damp—the new space will be a lot more comfortable. The old spot on 25th Street has been shuttered up and the tanks there will be going to Midnight Brewery outside of Richmond, another craft brewery that started in 2011.

Kevin O'Connor, said, “I just love the way the place looked, architecturally, and how the place felt.” I can understand the feeling. The space allows the brewery to add a lot more the O'Connor experience. There is a mezzanine “VIP” area above the taproom bar. The bar is housed in what was formerly a refrigeration area—you can still see the large doors that was used to access the units. Twenty-one taps will be behind the warmly lit, wood-worked and corked lined walls. For the curious, the cork walls are original to the building, insulation for refrigeration units. As I was leaving I couldn't wait see how this place would be put together in a week for O'Connoroo!

The weather was perfect. We showed up to O'Connoroo around 3:30 PM, this was the official grand opening of the new location. We missed the 2:00 PM kick-off—pipers, ribbon cutting and the small crowds. The place was packed already with lines for beer tickets winding out of the gate! The docking courtyard was lined with food trucks and pop-up restaurants. The trucks included Karnage Asada, CXB BBQ and Eats, Granby Street Hot Dogs; the pop-ups were from Waffletina, Belmont House of Smoke (the brisket was very good!), Cogan's Pizza, 80/20 Burger Bar and Colley Cantina. In the center were spots to hang out and play cornhole. Speaking of games, if you go inside, there is a gameroom. They still have their oversized Jenga from the old joint and there is a shuffleboard court to boot. More games will be added in the future.

A proper stage has been built in the brewery to host their weekly performers. The O'Connoroo had four bands to check-out: The Framers, DJP and MrT, The Dahus, Big Virginia Sky. Between the stage and taproom are long tables and a bar with stools that runs the length of the lined-up tanks. The seating allows patrons to check out the brewing area and equipment in addition to anyone on stage. We moved around the facility a bit and made our way up to the mezzanine. A smaller bar was up stairs to cater the VIP area. A good number of people from the area's craft beer scene were there to help celebrate O'Connor's big day.

DJP & MrT

Approximately there were 5,000-6,000 people who walked through the gates to attend O'Connoroo. This made for long lines for beer and the brewery posted an apology and promised to make good in futures events. They will definitely honor any beer tickets people held onto. So if you have some, don't throw them away! All the tickets O'Connor had available were sold by 8:15 PM that night. 42.5 barrels of beer was consumed, which roughly translates to over 10,500 pints poured! So much beer was pulled that the tasting room will only be open Friday and Saturday the week after O'Connoroo to allow them to refill the kegs.

Even though there were lines for drinks, everyone took it in stride. It was great seeing the community come out and support the area's spearhead unit into the craft beer scene. They've come a long way since opening in March 2010. Here's a little traditional Irish toast to close:

May you always have walls for the winds,a roof for the rain, beer beside the fire,laughter to cheer you, those you love near you,and all your heart might desire.

I changed that a little bit, hope you don't mind. See all the photos from the event here.

Norfolk's O'Connor Brewing Company turned 4 years old today -- St. Patrick's Day! I remember hearing about the brewery first coming around through rumor and then opening. It's come a long way since then and it's only getting better: it'll be moving to a new location soon, they've been putting out great seasonals, and the crew is getting bigger.

Karnage Asada

Shelby and I didn't go out tonight but I did get a early St. Patrick's Day pull this past Saturday when the brewery celebrated its anniversary and three wins from the Dublin Craft Beer Cup. Turn-out was great and delicious food was being served by one of the newer food trucks in the area -- Karnage Asada. I'll write a little more about them in a separate post but I will say they're worth stopping for if you see them parked somewhere. I had a "full rack" of tacos and Kapow Kimchos, kimchi nachos. Seriously, it was good!

The weather was perfect. They had a couple of pouring station working on the inside and did a good job at keeping the glasses filled, growlers topped-off, and flights flying. Live music was being played by a three piece outfit and there was even some dancing going on. People were playing cornhole outside next to picnic tables occupied by merry-makers.

Happy Birthday O'Connor Brewing Co. and congratulations on the awards.

P.S. - You probably know this already, but in case you don't...the oak tree you see on the sign is part of the ancient, Irish crest of the O'Connor clan.

The holiday weekend was punctuated by O’Connor Brewing Company’s Black Saturday Block Party inspired by last year’s Black Friday Hurricane Sandy benefit. A perfect chaser for the Thanksgiving and Black Friday craziness, I planned on stopping by O’Connor’s after a day of shopping small in Norfolk, VA.

I drove Shelby and Marleigh downtown to visit a few friends and support Shop Small. We stopped by With Lavender & Lace, Studio Posy, Nest Home, and Lorak Jewelry. The two of them wanted to walk around and hit a few more stores around Granby St. so I headed down to the brewery on W. 25th St. Pulling up I and hopping out of the car into the cold, the first thing I noticed was someone was grilling. Whatever it was, it smelled great. The brewery’s block was barricaded, restricted to foot traffic; a stage was setup with a band running through its set. I headed in.

Hannah Serrano and Hardy Porter

As soon as I walked to the check-in table I bumped into AltDaily.com’s Hannah Serrano, who is also Marketing and Events Director at O’Connor Brewing Co. She walked me in and we chatted a little bit about how things were going. We passed by Bobby-Qs and CXB BBQ and Eats, this was what smelled so good when I got out of the car. I was definitely not going to miss out on that food. Porter Hardy of Smartmouth was near the street food so I snapped a photo of him and Hannah.

Barley's Angels

Checking out the food, I saw one of the Hoffmann Beverage trucks being manned by the local chapter of Barley’s Angels, a local group of female beer enthusiasts. The truck was pretty high-speed, LCD panels displayed what beer was coming out of the tap below it. All the O’Connor flagship brews were being poured: Green Can, Great Dismal, Norfolk Canyon, and more. I grabbed a Black IPA and walked around some more.

Several bands were slated to play that night: Nate Sacks, The Janks, BANTUSTANS, and The Wet Boys. Radiant patio heaters kept everyone warm outside in the docking area and street, though the amount of people in close proximity of each other and beer helped out a lot too. Approximately 500 attended the block party but it would be easy to think there were a lot more. Inside the brewery I bumped into Kevin O'Connor, brewer/owner of the brewery. He was all over the place, chatting and checking up on the event.

There were also small batch beers for the occasion and people could buy flights of these to get a taste of each. Traditionally, craft brewers will let the shop come up with their own recipes and formulas. Here’s what was offered:

By the end of the night O’Connor Brewing Co. poured approximately 4.5 barrels of beer! That’s about 1,500 standard, 12-oz cans of beer! If you stacked those they’d be as tall as—I have no idea, but I bet it’s pretty high. Everyone was having a good time and the food was great. I walked away with some lumpia in my coat pocket, saving it for Shelby and Marleigh.

All-in-all a great night. If they do it again next year, and you’re in the area, you better go.

I don’t reblog often and it’s usually food, but this is going to be a great show. My favorite local band Long Division will be headlining the list and they’re going to have a surprise to those who have been following them.

Disclaimer: My son is in the band, but that’s only one of the reasons why you need to see them!

25 Oct at 7:00. Get tickets before the show and get a $2 discount! They’ll be $12 at the box office.

We headed over to Phoebus, VA to watch Long Division play at Olde Towne Tavern. The tavern is tucked away in the old part of Hampton that in the right light would make you think you’ve stepped back in time a little bit. Very cool. Inside it was small, but still roomy if that makes sense. Good size bar, a couple of pool tables and seating throughout. We found a table and sat down.

Once we settled in we checked out the menus. Shelby had already looked online (she’s good about that) and was excited about getting the in-house chips. They served them in little tins and were pretty good. I put a little malt vinegar on mine. We ordered Crabcake Stuffed Mushrooms as an appetizer and those were very tasty. Good size and very moist. I’d order them again.

I ordered The Fishermans Platter—fried clams, fish, oysters, scallops and shrimp. Shelby ordered the pan seared scallops. The star of this mix was the fried shrimp. Fat, juicy and they almost melted in my mouth. They weren’t over breaded either. Next time I’m in that place, I might just order a big plate of these.

If you’re in the Hampton Roads area—Phoebus in particular—check out Olde Towne Tavern. It’s in a cool little town right on the water across from Fort Monroe. Check out Long Division’s music too, one of the best bands in the area.

Oyster lovers were at The Yacht Club at Marina Shores in Virginia Beach, VA this past weekend to attend Oyster Crush 2013! Hosted by the Cape Henry Rotary. Proceeds went local charities, a favorite local area cover band The Deloreans provided live entertainment, and there were raffles for door prizes. Over 1500 tickets were sold for the event!

Over 10,000 oysters fresh from the Bay were consumed attendees; the oysters were provided by Little Sully’s Clams on the Eastern Shore. In addition to oysters and clams, local BBQ came from Suffolk’s Rodman’s Bar-B-Que, World-Famous Clam Chowder from Redfearn’s, and all of it washed down with beer provided by Hoffman Beverage company—a special treat was having Smartmouth Saison Ale on tap!

The oysters were delicious! They were available raw or roasted, tables were setup for shucking. The raw were particularly popular with weaving lines, converging on the single table serving them. The crew working that table had to be the busiest of the day.

10,000 oysters leave a lot shells, the Oyster Crush shells will be donated to Lynnhaven River Now for restoration efforts. If you missed this year’s event, make sure you save the date for Oyster Crush 2014, September 21st of next year.

*Special thanks to Jeremy Johnson who allowed me to cover the event. I’m looking forward to next year!